Best Hot Pepper Pleasers Recipes
DAMN HOT PEPPERS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a very large pot. Add the peppers, and allow to sweat for 2 to 3 minutes. Add jalapenos, and salt to taste. Cook over medium-high heat for about 20 minutes, or until the peppers have softened and are partially tender. There will still be some liquid left in the pot.
- Add the tomatoes and the basil leaves. Lower the heat and continue to cook for about 30 minutes, until the peppers are tender. Add additional salt, if needed. Remove from the heat.
- If canning, add the vinegar, place in canning jars, and process according to the manufacturer's instructions. Or, store in the refrigerator for up to 4 days.
PEPPER SHOOTERS
Pop one of these savory peppers into your mouth for a tantalizing array of flavors. It's like an antipasto platter all in one bite.-Taste of Home Test Kitchen,
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Cut tops off peppers and remove seeds; set aside. In a small bowl, combine the cheese, salami and pesto; spoon into peppers. Drizzle with oil. Chill until serving.
Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 313mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
HOT PEPPER JELLY
We enjoy this fiery hot pepper jelly spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring. -Richard Harris, Kingston, Tennessee
Provided by Taste of Home
Time 20m
Yield 5 half-pints.
Number Of Ingredients 7
Steps:
- Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
HOT PEPPER JELLY
Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.
Provided by ranger1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h45m
Yield 48
Number Of Ingredients 6
Steps:
- Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
- Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
- Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
- Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g
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